This hearty, sourdough breakfast strata combines homemade sourdough bread, sausage, and herbs in a custard mixture topped with cheese. Your family will absolutely love this flavorful breakfast casserole.
Every morning, no matter the weather (yes, even in the freezing cold), the whole family heads outside to do the farm chores.
The animals need feeding, the goats need milking, the chicken tractor is moved to a new grassy area, and the cows are turned out to pasture. It’s a lot of gratifying work, and it causes us to really work up an appetite.
One reason I love this recipe so much is because I can throw it together and head out to do the chores while it is baking. When we are all done, the strata is about ready, and we can all sit down to enjoy a hearty, warm, satisfying meal.
We’re always so grateful on those cold winter days to all come together at the table with a slice of strata, plus a hot cup of coffee for Luke and I.
I would definitely classify this recipe as rustic farm food. Most of the ingredients come straight from our farm or are grown by local farmers. But it is also fancy enough for a fun brunch with friends.
Simple, rustic, and seriously one of the best breakfasts we’ve had recently. I would even say it competes with this yummy sourdough coffee cake.
Breakfast Strata Tips:
- I recommend using whole milk for the best texture. I use goat milk (from our own goats) or milk from another local farm.
- Bake in a large cast iron skillet or 9×13 baking dish. Make this ahead of time by starting it the night before. Allow it to soak, covered, in the refrigerator for 8-12 hours.
- This recipe is easily customizable, so see below for suggestions.
What is the difference between a frittata and a strata?
Both are delicious egg dishes, but the main difference between a frittata and a strata is that a strata includes bread, where a frittata does not.
What goes with strata for brunch?
How far in advance can you make a strata?
To make breakfast super simple, you can make this recipe 8-12 hours before baking and store it in the fridge. In the morning, just pop it in the oven to bake according to directions.
Can you freeze this recipe?
Yes. Once you have baked it and allowed it to cool, transfer it to an airtight container and place in the freezer. Use within 2-3 months. Thaw in the fridge and bake at 350 until it is piping hot all the way through.
What can you put in a breakfast strata?
You can totally customize this recipe.
Add veggies like peppers, a handful or two of greens (kale, spinach, or chard), mushrooms, shredded carrot, etc.
Swap out the sausage for cooked bacon, ham, or chorizo.
If you don’t have sourdough bread, you could use a different type of crusty bread or even croissants.
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Tools you may need:
Cast iron skillet or 9×13 baking dish
Measuring cups and spoons
Eggs: We use pasture raised eggs from our own chickens. Always try to buy the best quality ingredients you can afford.
Milk: Whole milk is preferred for the fat content.
Herbs: Use fresh if you have them, or dried herbs work well too. Rosemary, thyme, and sage are my favorite combination.
Cheese: Gruyere and cheddar are my favorites. You could also use mozzarella.
Sausage: I used sausage picked up from a local farmer. Any breakfast sausage you have will work. You could even use ham or cooked bacon.
Artisan sourdough bread: I did about 3/4 of a loaf. If you don’t have homemade bread, you can use a store-bought loaf.
How To Make Sourdough Breakfast Strata
- Add bread to a 14″ cast iron skillet (or a 9×13 baking dish) and toast for about 15 minutes at 350 degrees.
- Meanwhile, cook sausage and diced onion over medium heat.
- Whisk eggs, milk, salt, pepper, and herbs in a large bowl.
- Add 1.5 cups cheese to toasted bread.
- Add cooked sausage and onion to bread and cheese mixture.
- Pour egg mixture over top. I like to give the egg mixture another quick whisk right before pouring it over the bread, to break up any settling.
- Top with remaining half cup of cheese.
- Cover with foil and bake at 350 degrees for 45 minutes.
- Remove foil and bake for additional 15 minutes, or until cooked through.
Find More Breakfast Recipes From The Farmhouse
- Sourdough Breakfast Pizza
- Sourdough Cinnamon Rolls
- Very Berry Kefir Smoothie
- Biscuits And Gravy From Scratch
- Homemade Rustic Granola
If you try this recipe and love it, I would love if you could come back and give it 5 stars!
- 10 eggs
- 3 cups milk
- 3/4 tsp salt
- freshly ground black pepper
- 1/4 cup diced herbs (rosemary, thyme, and sage are my favorite combo)
- 2 cups cheese, shredded (gruyere and cheddar are my favorites)
- 1 lb sausage
- 1 onion, diced
- 6 cups cubed artisan sourdough bread (from the FOB blog) I did about 3/4 of a loaf
Dice bread and add to a 14″ cast iron skillet and toast for about 15 minutes at 350 degrees.
Meanwhile, cook sausage and diced onion over medium heat.
Whisk eggs, milk, salt, pepper, and herbs in a large bowl.
Add 1.5 cups cheese to toasted bread.
Add cooked sausage and onion to bread and cheese mixture.
Pour egg mixture over top.
Top with remaining half cup of cheese.
Cover with foil and bake at 350 degrees for 45 minutes.
Remove foil and bake for additional 15 minutes, or until cooked through.
I recommend using whole milk for the best texture. I use goat milk (from our own goats) or milk from another local farm.
Bake in a large cast iron skillet or 9×13 baking dish.
Make this ahead of time by starting it the night before. Allow it to soak, covered, in the refrigerator for 8-12 hours.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 521Total Fat: 34gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 302mgSodium: 1182mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 28g